Serves: 24
Total Calories: 119
Cake:
Place pudding into bowl with apricot nectar and let sit while mixing the rest of ingredients. Combine the cake mix, eggs (beating well after each addition of egg), oil, and lemon extract, then add the pudding mixture. Beat well with mixer and pour batter into greased and floured tube or Bundt pan. Cook at 350° for 40–50 minutes. Remove from oven and take out of pan immediately. Prick top with a toothpick and spoon Glaze over the cake.
Glaze:
Mix lemon juice, apricot nectar, and powdered sugar until smooth. Freezes well.
Variation: Delicious with glaze alone, but for a special treat add this icing over glaze: a box of Fluffy Lemon Frosting and 1 cup whipping cream. Mix until stiff and ice.
This Lemon Apricot Pound Cake recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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